The secrets behind Hong Kong's famed Yardbird can now found in this book
Behind the scenes
From yakitori techniques to drink recipes, there's much to look out for in your latest food bible from Yardbird
Hong Kong’s it hotspot for yakitori (chicken skewers grilled over binchotan charcoal) and a good time out, Yardbird, remains a hit with the hungry crowd as it enters its eighth year. Known for its unique beak-to-tail approach which serves up every part of the chicken, you can now (attempt to) cook up the same storm as Yardbird’s head chef, Matt Abergel. We say skip the lines at Yardbird for once and take the magic to your kitchen with his newly launched book, Chicken and Charcoal.
Chicken and Charcoal is Abergel’s first book about Yardbird — giving you an inside look at what goes on behind closed doors and what has contributed to the restaurant’s success. Launched as a comprehensive guide to yakitori, Abergel cooks up detailed chapters that explain the art of sourcing, butchering, skewering, and cooking each part of the bird. Other popular sell-outs such as the KFC (Korean fried cauliflower) and Sweet Corn Tempura also get their fair share of recognition. Lastly, with a beverage menu thoughtfully curated to complement Abergel’s food, it is only fitting that we find a chapter on drinks. It's time to get down and dirty with some of Yardbird's signature cocktail recipes — which includes the Whisky Lemonade and Yaki Lime.
Food and beverage aside, Chicken and Charcoal also explores the team’s passion and collaborations with brands such as Vans, Stüssy, and Carhartt WIP, combined with a unique style and visual references by artist Evan Hecox. What's next for one of Hong Kong's hottest restaurants? It'll only be up and on from here.